Used to be a ‘new’ Jersey Girl   : now A Colorado Girl

Wednesday, August 05, 2009

Jersey Tomatoes

Lynne Robinson, Hewitt, New Jersey

Whether you’ve heard of them or not, New Jersey is famous for its tomatoes. So what’s not to love about tomato season? This year however, tomato crops all over the Northeast are being threatened by the dreaded late blight fungus. Already Pedro (our CSA provider) has had to pull 80 otherwise healthy tomato plants from his crop of 240. Not good! I opted to buy my tomatoes from the farm stand where I buy them every year. However they grow them they did not seem to have a problem since their table was full of big, juicy specimens.

Here are the ingredients of our dinner last night. Fresh Jersey tomatoes, a few grape tomatoes that I picked from my own plants yesterday afternoon, fresh local sweet corn from the farm stand, and a handful of basil leaves also picked from my own basil plant.

Lynne Robinson, Hewitt, New Jersey

The sweet corn just got boiled and buttered, eaten just like it is. The tomatoes went into a tart easy enough for even you no-cooks out there.

First I salted and peppered the tomatoes so they would release some of their juices before going into the tart so they wouldn’t get the crust too watery.

Lynne Robinson, Hewitt, New Jersey

Then I took a sheet of thawed puff pastry and rolled it out to an appropriate size. Next, Dijon mustard got slathered on the pastry but not too thickly. The mustard was then covered up with a layer of sliced Swiss (I like to use Emmenthaler) cheese. The basil leaves (left whole) came next because if you put them on top they would just get crispy. Just sprinkle a good handful around. Finally, the last layer are the tomatoes. Bake in a 400 degree oven until the crust is browning and the cheese is melted. Here is the result:

Lynne Robinson, Hewitt, New Jersey

Easy and delicious! I can’t promise yours will be as good as ours was since you’ll be lacking the secret ingredient (Jersey grown tomatoes), but I bet you can find some equally delicious in-season tomatoes near you. Don’t use tomatoes when they are out of season or you’ll really be disappointed with the results.

I love tomato tart!

Lynne Robinson, Hewitt, New Jersey

(P.S. For those of you wondering, I’ve kind of given up on my CSA blog entries for now. We are not getting very much right now and it’s not the kinds of things that make for good recipes. Poor Pedro, this year has been a challenge so far.)


The tomato tart looks wonderful.  I can hardly wait to try it.  I am still in love with your strawberry rhubarb tart.

OMG. Those look SO good. I love good tomatoes. The midwest is also famous for big hefty heavy sweet tomatoes.

You could never get good tomatoes in San Francisco. It was so wrong.


My mouth is watering looking at that corn.  Nothing better then Jersey sweet corn. 

I remember growing up, it was so exciting every Friday, we would stop by the “Corn Lady’s” house, and buy corn from the little stand she set up on her front lawn.

Thanks for solving my tomato recipe dilemma for this weekend, Lynne!

Nothing better than fresh produce in the summer. My favorite is green tomatoes and of course that delicious corn on the cob. mmmmmm yummy!!
Rebecca @

I am jealous!  We don’t have tomato stands or jersey tomatoes!  the tart looks yummy!

Debra, glad you enjoyed the rhubarb tart. You will be just as addicted to this one I promise!

Reya, no tomatoes in San Fran?

Katie, I have (sweet) sweet corn memories too of stopping by the little stands.

Claire, glad to be of service! Welcome back to NJ!

Rebecca, welcome to my blog! Thanks for stopping by!

Jan, I’m sad for you! Surely though you get some good tomatoes in the grocery in summer?

Lynne, did you brush the baking sheet and/or dough with olive oil? Haven’t really worked with puffed pastry….. can’t wait to try it!

My tomatoes are late late late due to our cool wet summer, and the corn has been less than great from the farmers market due to all the hail.  Sort of a bummer summer in that respect!

Claire, no it’s not necessary to brush the baking sheet as the puff pastry has enough butter in it to not stick. Just brush the pastry (or spread) with the mustard and no olive oil.

YUM! I want to plant eggplant at the garden next year…let me know if you have any cooking ideas =]  glad you could get healthy tomatoes!

My mouth is watering at the thought of your tomato tart - we have grown our own cherry tomatoes this year and I am definitely going to have a go at baking the tart.  (We also have a plentiful supply of Jersey tomatoes in the shops so not sure which ones I will use.)

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